Kristy Cook
Ingredients
- 2 cups frozen corn kernels thawed
- 1/2 cup mayonnaise
- 1/2 cup mozzarella cheese shredded
- 1/2 cup cheddar cheese shredded
- 1 green onion chopped
- 1 tablespoon sugar optional, adjust to taste
- Salt and pepper to taste
- 1 teaspoon Korean chili powder or paprika optional, for color and a hint of spice
Instructions
Preheat the Oven:
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Preheat your oven to 400°F (200°C). This high temperature is perfect for getting a nicely browned top.
Mix Ingredients:
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In a large mixing bowl, combine the thawed corn kernels, mayonnaise, half of the mozzarella, half of the cheddar, green onion, and sugar if using. Season with salt, pepper, and Korean chili powder or paprika if desired.
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Mix everything thoroughly until the corn is well-coated with the mayonnaise and the ingredients are evenly distributed.
Transfer to a Baking Dish:
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Transfer the corn mixture to a suitable ovenproof dish. Spread the mixture evenly.
Add Cheese:
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Sprinkle the remaining mozzarella and cheddar cheeses over the top of the corn mixture. This will create a deliciously cheesy crust as it bakes.
Bake:
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Place the dish in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. For a golden top, you can switch the oven to broil for the last 2-3 minutes, but watch it closely to prevent burning.
Serve:
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Serve hot, ideally as a side with Korean BBQ or as a savory-sweet appetizer. It pairs wonderfully with grilled meats or as a standalone dish with some crusty bread.
